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Afghan Cereal
Recipe by Sarah Todd
Try Sarah Todd's Afghan Cereal today!
- Steps
- Ingredients
Ingredients
Banana Ice Cream
Anglaise
Afghan Biscuit
Candied Walnuts
Caramelised Bananas
Dulce de Leche
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Steps
- Prechill an ice cream machine, if not using liquid nitrogen.
- Heat a deep fryer to 180°C.
- Preheat oven to 180°C. Line 2 trays with baking paper.
- To make the Banana Ice Cream, place all ingredients into a Thermomix jug and heat for 5 minutes, 98°C, speed 4. Transfer to a tray and cover the surface with cling film. Place in a fridge for 30 minutes to cool.
- Transfer to an ice cream machine and churn or if using liquid nitrogen, place into the bowl of a stand mixer, fitted with a paddle attachment. Slowly add liquid nitrogen until frozen. Transfer to a sealable container in the freezer.
- To make the Anglaise, add milk to a small saucepan. Bring to the point of boil then add the tea, spices, vanilla (seeds and pod). Allow to steep for 10 minutes.
- Meanwhile, place egg yolks and sugar in a Thermomix bowl and mix for 10 seconds, speed 4. Strain the milk tea into the Thermomix bowl and cook 8 minutes, 90°C, speed 3. Strain the custard and transfer to a bowl. Cover with cling film over the surface and place in the fridge for 40 minutes until chilled.
- For the Afghan Biscuit, in the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar for 4-5 minutes until pale and creamy.
- Add the flour, cocoa and vanilla and continue mixing until a smooth dough. Using a spatula, fold in the cornflakes until combined.
- Take teaspoon sized amounts of dough and roll into balls, spread evenly on the 2 trays.
- Bake for 10 minutes - they will be soft when they come out of the oven. Allow to stand for 5 minutes before transferring to a wire rack to cool completely. When cool, toss in a bowl with gold leaf, then place into a paper bag to serve.
- For the Candied Walnuts, place sugar and water in a small saucepan on a medium heat. Bring to a simmer then add the walnuts. Reduce the heat and simmer lightly for 8-10 minutes.
- Strain the walnuts and then carefully place into a deep fryer, for 1 minutes until golden. Drain on a paper towel.
- For the Caramelised Bananas, halve the banana lengthways and slice into 5mm pieces.
- Arrange on a baking tray and sprinkle sugar over the sliced halved bananas. Use a blow torch to caramelise, until golden brown. Set aside.
- For the Dulce de Leche, add the condensed milk to a saucepan on a medium heat and bring to a simmer. Lower the heat so that it is barely simmering. Simmer for 20 minutes, the caramel should be sticking slightly to the base of the pan but not burning. Stir regularly.
- When it turns golden brown and just starts to come together to a paste consistency, add the cream and continue to cook for another 15 minutes. It will take a little time to come together so stir consistently at the beginning. Cook until a dark golden brown but still a slightly runny consistency, take care it does not split.
- To serve, transfer the anglaise to serving jug. Place 1 tablespoon of Dulce de Leche in the centre of each plate. Scatter with a few walnuts. Arrange the caramelised bananas and biscuits into a bowl. Top with a quenelle of banana ice cream. Serve with anglaise.
